MY OFFICE LOVES ME :)

Because I brought in a fresh loaf of this delicious Pumpkin Banana Bread from What We Ate Last Night.

I could eat pumpkin all day long and since you all know I always have bananas getting old in my kitchen, I searched for this recipe to use them both. And it was perfect. I did, howevermade a few minor additions noted below (which were DELICIOUS!):

Pumpkin Banana BreadYou Will Need:3/4 C Evaporated Cane Juice or other Vegan Sugar - I used just under 1/2 C Organic Sugar
1/2 C Maple Syrup
1/4 C Vegetable Oil (I actually used the oil, no applesauce this time! 1/4 cup won't kill you.)
1-1/2 C Whole Wheat Flour
1-1/2 C Unbleached All-Purpose Flour
1 Teaspoon Baking Soda
2 Teaspoon Baking Powder
1 Teaspoon Vanilla (my addition)1 Teaspoon Cinnamon
1 Teaspoon Allspice
1/2 Teaspoon Cardamom (If you have it...)
2-4 Tablespoon Non-Dairy Milk (I used 6-8 Tablespoons of Almon Milk and added 1/2 C Oat Bran and 1/4 C Ground Flaxseed)
1 16 oz. Can Organic Pumpkin
2 Very Ripe BananasMethod:Preheat oven to 350 degrees. Grease 2 bread pans using whatever greasing method you like.

In a large bowl combine sugar, maple syrup, vegetable oil, baking soda and spices. Add flour and stir well to combine. Now add bananas and can of pumpkin. At this point we want the dough to be pour-able but definitely not runny. If your dough is too stiff loosen it up with the aforementioned non-dairy milk.

Pour into pans and bake for 1 hour. Cool in pan for 15-20 minutes then remove to wire rack. Store in closed container. Makes 2 loaves.

I higly recommend (from personal experience) putting the loaves in the oven, setting the timer, then curling up on the couch with a good book and the windows open...the smell of the bread baking and a cool breeze blowing through the house: PERFECTION.